Turkey Caprese Panini


It’s warming up, the sun is shining and I can’t wait to get out and get into my garden!

Ok, I don’t really have a garden, but I want one. I just have a horrible habit of killing every plant I try to grow.

But when it comes to making panini’s, I am an expert! There is nothing more tasty than a crispy bread and oozy cheese sandwich. And if you like the flavor combination of a caprese salad, you’ll love this panini.

It’s filled with fresh tomatoes, basil, and mozzarella. But what I think really makes this sandwich is my balsamic aioli. It’s simply delightful and gives this sandwich that sweet but creamy twang that only balsamic vinegar can bring.

{please ignore the fact that without spell check I am completely horrendous at spelling}
Panini’s are real easy to make, and you don’t need a special panini press to achieve the end result. I use my George Foreman grill! Bet you forgot about that little gem huh!?
I think everyone has one of those stashed away somewhere. If not, you can use a grill pan, and a heavy pot and place it on top of the sandwich to press it down, making sure to flip it half way.

What’s even better is the fact that I simply refuse to use butter or oil on the outsides of my bread. It crisps up just as nice but without any extra calories.
And speaking of bread, I found this wonderful roasted garlic loaf at my local bakery. For panini’s you want to try and use a more sturdy bread, like sourdough, rye, or Italian. But to be completely honest, I’ve used plain old wheat bread when I’m in a pinch.

So when your garden is ready to harvest, or on your next trip to the store, be sure to try out this fresh and tasty panini! 
Turkey Carese Panini
makes 2 sandwiches
4 slices of Artisan bread (roasted garlic, sourdough, or ciabatta etc.)
2 tbsp Mayo with olive oil (reduced fat)
1 tsp balsamic vinegar
1 vine ripe tomato- sliced
3-4 leaves of fresh basil
3-4 slices of fresh mozzarella
6 slices of deli fresh turkey
Heat up your panini press or George Foreman grill.
Combine mayo and balsamic vinegar in a small dish and whisk until combined and smooth. Spread on each slice of bread. Divide the remaining ingredients between the two sandwiches, top with remaining slice of bread. Place dry sides of bread down on panini press and close. Cook until the cheese is melted and the outside is nice and crispy.


  1. These look heavenly, I am ready for lunch right now! And I LOVE aiolis, I am going to have to try the balsamic one-my personal fav is garlic and basil :)
    My recent post Cauliflower and White Bean Dip

  2. bakingserendipity says:

    I make paninis on my George Foreman too! This one looks seriously fantastic :) I love simple go-to weeknight sandwiches.

  3. iwashyoudry says:

    Don't you just love the foreman grill?!? So handy!!

  4. It’s an awesome post for all the internet visitors; they will
    obtain advantage from it I am sure.

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